Subject: New chicken in cream sauce with risotto rice
Date: Tuesday 18th May 2010 08:35:04 UTC (over 7 years ago)
New chicken in cream sauce with risotto rice 4 chicken pieces, cut from a fryer 2 Tbl butter 2 bay leaves 1 small onion, chopped finely 2/3 cup Arborio rice 1/2 cup wine, heated 2 - 3 cups chicken broth, heated 1/4 Tsp ground cayenne pepper 1/3 - 1/2 cup heavy cream pepper salt peanut oil butter Preheat oven to 375 degrees F. Heat up a Dutch oven or sauce pan over a medium flame. Add butter and bay leaves. When the butter is melted, throw in the onions, sweating them down until the onions are clear. Add the Arborio rice, some salt and stir the mixture with a wooden spoon periodically until the grains are slightly toasted. Pour in the pre-heated wine and stir. Allow the wine to reduce until it is almost dry. Pour in a ladle or 2 of preheated stock (about 1/2 cup) to barely cover the rice. Stir. Adjust the heat so that the liquids are just above simmering. Keep a close eye on the rice. Stir. Add stock when the liquid reduces. As the rice is cooking, prepare the chicken. but keep stirring and adding stock to the rice. Remove excess moisture from the chicken with paper towels. Heat up a large skillet over a medium flame. In peanut oil and a little butter, sear the chicken thoroughly on both sides. Remove the chicken from the pan and de-grease the skillet. Place the chicken in the oven. Turn it periodically and roast for 15 - 18 minutes. Repeat adding stock to the rice when the liquid reduces. Stir. Repeat this stock addition until the rice becomes creamy and al dente (about 20 minutes in total). Season the rice with pepper and cayenne pepper. Cut off the heat. Cover the pan and allow to rest. Remove the chicken from the oven. Remove the chicken from the pan. Degrease the skillet. Deglaze the skillet with wine. Reduce. Add the heavy cream. Reduce until it barely coats the back of a spoon. Turn the rice out onto a big serving platter, arrange the chicken over the rice and ladle the sauce over the chicken.